lUnHllH  REGI0NAL  LIBRARY  FACILITY 


AA    000  730  919    8 


UNITED    STATES    FOOD    ADMINISTRATION 

Washington,  D.  C.  Au0usl,  1918 


HEARTY  DISHES 

for  ONE  HUNDRED 


Suitable  for  Hotels,  Boarding 
Houses,  Institutions 


? 


These  recipes  have  been  proved  in  the 
Cafeteria  of  the  United  States  Food 
Administration  at  Washington,  where 
seven  hundred  meals  are  served  daily 


WASHINGTON 

GOVERNMENT  PRINTING  OFFICE 

1918 


Large  Quantity  Recipes 

100  PORTIONS 

EXPERIMENTAL  KITCHEN— JULY,  1918 

1.  Polenta 

2.  Commeal  and  cheese  croquettes 

3.  Nut  scrapple 

4.  Cheese  pudding 

5.  Rice  and  cheese  croquettes 

6.  Baked  rice  and  cheese 

7.  Rice,  nut,  and  egg  croquettes 

8.  Peanut  butter  croquettes 

9.  Peanut  puree 
10.  Bean  timbale 
1  1 .  Bean  loaf 

1  2.  Bean  croquette 

13.  Cream  bean  soup 

1 4.  Corn  and  cheese  pudding 
1  5.  Cottage  cheese  loaf 

1 6.  Cheese  sauce 
1  7.  Tomato  sauce 
18.  Spanish  sauce 


SRlf 


Hearty  Dishes  for  One  Hundred 

Polenta 

100  PORTIONS— 4  OUNCES  EACH  OF  CORNMEAL  MIXTURE.   1  OUNCE 
OF  CHEESE 

6  pounds  or  2\4  quarts  commeal 
1 2  quarts  water 
yi  cup  fat 

6  pounds  cheese 

7  quarts  tomato  sauce 
1  cup  salt 

Heat  12  quarts  of  water  to  the  boiling  point,  add  the  cornmeal  and  salt. 

Cook  in  a  double  boiler  until  very  thick,  adding  the  fat  just  before  pouring  into 
molds  one  inch  deep. 

When  cold  cut  the  mush  in  desired  size  and  place  in  a  dish  leaving  space  between 
the  pieces. 

Cover  the  top  with  a  layer  of  grated  cheese. 

Pour  a  thick  highly  seasoned  tomato  sauce  over  the  whole  and  bake  till  the 
mush  is  heated  through. 

Cornmeal  and  Cheese  Croquettes 

100  PORTIONS  OF  4  OUNCES  EACH 

8  quarts  cooked  thick  commeal 
4  quarts  cheese  sauce 

Mix  the  ingredients  thoroughly. 

Season  with  salt,  peppers  or  onions  if  desired. 

Shape  for  croquettes. 

Roll  in  egg  and  bread  crumbs. 

Saute  in  a  small  amount  of  fat. 

Nut  Scrapple 

100  PORTIONS  OF  4  OUNCES  EACH 

4^2  pounds  commeal 

10  quarts  milk 
X]/2  pounds  nuts 

l/2  cup  salt 

Heat  the  milk  in  a  double  boiler  to  the  boiling  point. 

Add  the  salt.  . 

Add   the   cornmeal   carefully,   stirring   constantly   to   prevent   lumping.     Cook 

until  very  thick. 

When  cooked  add  the  chopped  nuts  and  turn  the  mixture  into  a  greased  pan. 
When  cold,  turn  it  from  the  pan,  cut  in  slices  and  brown  in  a  small  amount  of  fat. 

(3) 


HE  A RTY    DISHES 


Cheese  Pudding 

100  PORTIONS  OF  4  OUNCES  EACH 

3  quarts  cooked  cornmeal 
12X  quarts  milk 
3  dozen  eggs 
2%  pounds  grated  cheese 
]/2  cup  salt 

Mix  the  ingredients  as  for  custard  and  turn  the  mixture  into  a  greased  baking 
dish. 

Set  the  dish  in  a  pan  of  hot  water  in  a  slow  oven  and  bake  the  pudding  until 
it  is  firm. 


Rice  Croquettes 

100  PORTIONS  OF  4  OUNCES  EACH 

6^4  pounds  of  rice — cooked  until  dry  or  8  quarts  of  cooked  rice 
2^4  pounds  cheese 
2  quarts  tomatoes 
]/2  cup  salt 
1  onion 
1  red  pepper 
l/i  dozen  eggs  or  1  quart  thick  white  sauce 

Cook  rice  in  9  quarts  water  until  dry. 

Add  grated  cheese,  tomatoes,  onion,  salt,  pepper  eggs,  or  thick  white  sauce. 
Mix  well — cool. 
Shape,  roll  in  egg  and  crumbs. 
Bake  in  a  small  amount  of  fat  in  a  hot  oven. 
'  This  may  be  formed  into  a  loaf  and  baked  in  the  oven. 


Baked  Rice  and  Cheese 

100  PORTIONS— 4  OUNCES  EACH 

6j^2  pounds  rice  or  8  quarts  cooked  rice 

1 2  quarts  cheese  sauce 
Onion  to  taste 

Yz  cup  salt 
1  teaspoon  pepper 

Cook  rice  until  dry  in  9  quarts  salted  water. 

Add  cheese  sauce,  chopped  onion  and  pepper. 

Mix  thoroughly  and  bake  in  a  moderate  oven  until  brown  on  top. 


FOR   ONE  HUNDRED 


Nut  and  Egg  Croquettes 

100  PORTIONS  OF  4  OUNCES  EACH 

3  pounds  or  6  cups  of  rice  or  4  quarts  of  cooked  rice 
2  pounds  walnuts  or  other  nuts 
1  dozen  hard  boiled  eggs 
1  quart  heavy  white  sauce 
%  cup  salt 

Cook  the  rice  until  dry  in  4  quarts  of  salted  water. 

Add  the  finely  chopped  nuts  and  eggs  to  the  rice. 

Add  the  white  sauce. 

Mix  thoroughly. 

Shape  either  as  croquettes  or  into  a  loaf. 

Bake  the  croquettes  in  a  small  amount  of  fat  in  the  oven. 

Peanut  Butter  Croquettes 

100  SERVINGS— 4  OUNCES  EACH 

12^2  quarts  milk 
1  3^2  pounds  cornstarch 
10  pounds  peanut  butter 
l/2  cup  salt 
1  onion 

Heat  12  quarts  of  milk  in  a  double  boiler. 

Add  the  onion  and  salt. 

Add  the  cornstarch  mixed  with  ]/2  quart  of  millc. 

Cook  I  5-20  minutes — stirring  to  prevent  lumping. 

Add  the  peanut  butter  and  beat  until  smooth. 

Thicken  with  fine  bread  or  cracker  crumbs  to  the  consistency  to  mold. 

Allow  to  cool.     Shape  into  pats  and  brown  in  a  small  amount  of  fat  in  the  oven. 


Peanut  Puree 

100  PORTIONS—^  CUP  EACH 

10  quarts  milk 

5  ounces  cornstarch 

8  pounds  peanut  butter 
Yl  cup  salt 
Onion 

Heat  9  quarts  of  milk  to  the  boiling  point. 

Add  the  cornstarch  mixed  with  I  quart  cold  milk. 

Cook  in  a  double  boiler  for  30  minutes,  stirring  to  prevent  lumpini 

Add  the  peanut  butter,  salt  and  chopped  onion. 

Cook  until  smooth. 


HEAR TY    DISHES 


Bean  Timbale 

100  PORTIONS  OF  4  OUNCES  EACH 

8  quarts  bean  pulp 
4  quarts  milk 

3  dozen  eggs 
Salt 
Pepper 
Onion 
Celery  salt 

Pimento  or  red  or  green  pepper 

Mix  the  ingredients  in  the  order  in  which  they  are  given. 

Bake  in  greased  custard  cups  in  hot  water  in  a  moderaie  oven  until  thickened. 

This  may  be  served  with  tomato  sauce. 

Bean  Loaf 

100  PORTIONS  OF  4  OUNCES  EACH 

7/4  quarts  cooked  beans 

4  quarts  cold  mashed  potatoes 
1  quart  ground  peanuts 

3  cups  tomato  catsup 

5  green  peppers 
Yi  cup  melted  fat 

Celery  or  celery  salt 
Salt  and  pepper 

Combine  the  ingredients  and  shape  into  a  loaf.     Place  in  a  greased  pan,  brush 
over  with  melted  fat.     Bake  it  in  a  rather  quick  oven  for  25  minutes. 
Serve  with  a  tomato  sauce. 

Bean  Croquette 

100  PORTIONS  OF  4  OUNCES  EACH 

9  quarts  bean  pulp 

4  quarts  thick  white  sauce 

1  cup  tomato  catsup 

2  peppers 
Salt  to  taste 
Onion  to  taste 

Combine  the  ingredients. 

Allow  the  mixture  to  stand  for  2  or  3  hours. 

Shape  into  balls  and  flatten  out. 

Roll  in  egg  and  bread  crumbs. 

Brown  in  a  small  amount  of  hot  fat. 


FOR  ONE  HUNDRED 


Cream  Bean  Soup 

100  PORTIONS  OF   I  CUP  EACH 

20  quarts  milk  or  part  milk  and  water  or  stock 
12  ounces  cornstarch 

4  ounces  salt 

5  quarts  bean  pulp 
Onion  to  taste 
Pepper  to  taste 

Heat  19  quarts  of  milk  in  a  double  boiler. 
Add  the  cornstarch  mixed  with  1  quart  of  milk. 
Cook  for  15-20  minutes,  stirring  to  avoid  lumping. 
Add  salt,  been  pulp,  onion  and  pepper. 
Stir  until  smooth. 

Corn  Pudding 

100  PORTIONS— 4  OUNCES  EACH 

1 2  No.  2  cans  com 

6  quarts  milk 

2  dozen  eggs 
)/±  cup  salt 

3  pounds  grated  cheese 

Mix  all  the  ingredients  thoroughly  as  for  a  custard. 

Pour  into  buttered  pans. 

Set  in  pans  of  hot  water  and  cook  in  a  moderate  oven  until  set. 

Cottage  Cheese  Loaf 

100  PORTIONS  OF  4  OUNCES  EACH 

4  quarts  bean  pulp 

8  pounds  or  4  quarts  cottage  cheese 
4  pounds  or  4  quarts  ground  nuts 

1  cup  chopped  onion 
K  pound  butter 

2  quarts  strained  tomato  juice 
4  quarts  bread  crumbs 

1/t,  cup  salt 

Combine  the  ingredients  and  form  the  mixture  into  a  roll. 

Brush  over  with  melted  fat. 

Bake  in  a  moderate  oven  for  20-30  minutes. 

Serve  with  tomato  sauce. 


HEAR TY   DISHES 


Cheese  Sauce 

6  QUARTS  OF  CHEESE  SAUCE 

5  quarts  milk 
z4  pound  cornstarch 
4  XA  pounds  cheese 
3  tablespoons  salt 

Heat  4  quarts  of  milk. 

Add  cornstarch  mixed  with  1  quart  of  milk. 

Cook  in  a  double  boiler  until  thick,  stirring  to  prevent  lumping. 

Add  grated  cheese  and  salt. 

Stir  until  smooth. 

Tomato  Sauce 

100  PORTIONS  OF  %  CUP  EACH 

6  quarts  tomato  pulp 
1  cup  chopped  onion 
3  cups  corn  flour 
%  cup  salt 
1  quart  cold  water 
3  chopped  green  or  red  peppers 

Heat  the  tomato  pulp  in  a  double  boiler. 

Add  the  llour  mixed  with  the  cold  water. 

Cook  for  I  5-20  minutes,  stirring  to  prevent  lumping. 

Add  onion,  salt  and  pepper. 

Spanish  Sauce 

100  PORTIONS  OF  X  CUP  EACH 

l/i  pound  fat 
2/i  pound  com  flour 
%  cup  salt 
1  %.  teaspoons  pepper 

3  quarts  tomatoes 

3  quarts  stock  or  water 
)4,  cup  chopped  onion 
^4  cup  chopped  pimento  or  fresh  peppers 

Melt  the  fat. 

Add  corn  flour — mix  thoroughly. 

Add  all  other  ingredients  and  cook  for  I  5-20  minutes  or  until  thickened,  stirring 
to  prevent  lumping. 


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